Greek Bean Salad with Lemon Marinated Beans (Printable)

Marinated beans in lemon-oregano dressing with cucumber, tomatoes, olives, and feta for a satisfying Mediterranean dish.

# What You'll Need:

→ Beans & Marinade

01 - 3 (15-ounce) cans mixed beans (chickpeas, kidney beans, cannellini), drained and rinsed
02 - Juice and zest of 2 lemons
03 - 3 tablespoons extra-virgin olive oil
04 - 2 cloves garlic, finely minced
05 - 1 tablespoon dried oregano or 1.5 tablespoons fresh oregano, chopped
06 - 1 teaspoon honey or granulated sugar
07 - 0.75 teaspoon salt, plus more to taste
08 - Freshly ground black pepper to taste

→ Salad

09 - 1 small English cucumber, seeded and diced
10 - 1 pint cherry or grape tomatoes, halved
11 - 0.5 medium red onion, thinly sliced
12 - 0.5 cup pitted Kalamata olives, halved
13 - 0.25 cup fresh parsley, roughly chopped
14 - 2 tablespoons fresh dill, chopped
15 - 2 tablespoons extra-virgin olive oil for finishing
16 - 4 ounces feta cheese, crumbled

# How To Make It:

01 - Pat drained beans dry with paper towels and transfer to a large mixing bowl. In a separate bowl, whisk together lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, honey, 0.75 teaspoon salt, and black pepper until well combined. Pour marinade over beans and gently fold until every bean is coated. Cover and refrigerate for at least 1 hour or up to overnight.
02 - In a large salad bowl, combine cucumber, tomatoes, red onion, olives, parsley, and dill. Taste the marinated beans and adjust salt and pepper as needed. Reserve any excess marinade.
03 - Drizzle reserved bean marinade and remaining 2 tablespoons olive oil over vegetables. Add marinated beans and toss gently to combine, being careful not to crush beans or tomatoes.
04 - Sprinkle crumbled feta cheese on top and give salad one final gentle toss to distribute evenly. Let rest at room temperature for 10 to 15 minutes before serving to allow flavors to meld.

# Expert Suggestions:

01 -
  • It tastes better the next day, so you can make it ahead and forget about it until company arrives.
  • The crunch of cucumber and the creaminess of feta turn ordinary canned beans into something you actually crave.
  • No hot kitchen, no fuss, just bold flavor that makes people think you spent hours cooking.
02 -
  • If you skip drying the beans, the marinade will pool at the bottom and you'll lose half the flavor.
  • Marinating overnight makes the beans taste like they were born in lemon and oregano, not like an afterthought.
  • Seeding the cucumber keeps the salad from turning into soup after an hour on the table.
03 -
  • Crush dried oregano between your palms before adding it to release the oils and wake up the flavor.
  • If your feta is too salty, soak the crumbles in cold water for five minutes, then drain and pat dry.
  • Make a double batch of the marinade and save half in a jar to use as a quick salad dressing later in the week.
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